Thursday, 22 March 2012

Stromboli bread recipes

Lemons Bottle and Stromboli Volcano. Photo by Adam Butler

Stromboli bread is always present in Sicilian dinner parties, like the Stromboli Volcano this stuffed bread can be full of surprises and explosive simple south Italy flavours. Works very well like anti-pasti, snack or even a main dish with a side salad

1. In a big bowl sieve the flour and stir in the yeast, sugar and salt. Make a well in the centre and pour in the warm water, mix everything with your hands until you have sticky dough.
2. Transfer to a lightly floured working surface and knead about 10 minutes, until smooth and elastic.
3. Shape the dough into a ball and put in in a big bowl previously oiled. Cover with a cling film, pierce once and keep in a warm temperature (about 25ºC) for 60 minutes.
4. Put back the almost double size dough in the working surface (previously floured) and with the rolling pin (also bit floured) shape the roll in a 30 x 25cm rectangle. Cover for 5 minutes.
5. Oil a baking tray and pre-heat the oven at 200ºC
6. Uncover the dough rectangle and scatter over your favourite filling, leaving 1 cm free- fillings from the edges.
7. Starting for the short size, roll up the dough, tucking the side edges under to seal.
8. Transfer the roll seal down to the baking tray. Cover again with a cling film and let rest again in a temperature not below to 25ºC for 30 minutes.
9. Now brush the roll with 1 tbsp of olive oil, and prick some holes all over the bread. Finally sprinkle over the chopped rosemary leaves.
10. Bake in the middle of the oven for 30 minutes.
11. Let cool down a bit and serve with a salad or like a morning snack with a nice cup of tea.

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Hello and Welcome! to blog! You will find Mediterranean diet recipes and British food that I hope will help you every day to have a quick and nutritional meal with the products you can find in your local food store keeping an eye on your budget and the environment. And as well some space for restaurant reviews, wines and travel.